Gordon Ramsay’s recipe for ‘crisp and golden brown’ roast potatoes

Roast potatoes are often the key metric by which Sunday roasts are judged, but achieving that perfect balance of crispy on the outside and fluffy on the inside can be a tricky task.

That is why Gordon Ramsay‘s step-by-step guidance might be useful. The renowned British chef from Hell’s Kitchen previously shared his mouth-watering recipe online, revealing that all you need is seven simple ingredients to get started.

Unlike many roasting methods, this one does not involve bicarbonate of soda, a fine powder often used to initiate the ‘Maillard reaction’. According to the Mirror, this process causes potatoes to brown, giving them a delicious, light crunch.

Instead, Ramsay opts for semolina, which is widely thought to help achieve a similar crispy result. His recipe serves four to six people, but it is not suitable for vegetarians or vegans.

For more information, visit Gordon Ramsay Restaurants’ website here.

Ingredients

• 1.2kg of floury potatoes – either Maris Pipers or King Edwards
• A handful of rosemary sprigs
• A sprinkle of salt and black pepper
• 100g of duck or goose fat, or olive oil if preferred
• Two tablespoons of semolina
• Two garlic cloves

Recipe

1. Preheat your oven to 200°C (gas mark 6).

2. Skin and slice all the potatoes, then place them into a large saucepan filled with water.

3. Throw a pinch of salt into the water as it heats. Once the water starts to boil, set a timer for six minutes.

4. As the potatoes are boiling, smear some fat around a large roasting tray and place it in the oven to warm up.

5. Once the six-minute timer goes off, drain the potatoes using a colander and shake them well to remove excess water.

6. Add two tablespoons of semolina to the potatoes and shake them again. Leave them to dry for about five minutes.

7. While waiting, use the flat side of a knife to crush the two garlic cloves.

8. Add the crushed garlic, potatoes, and rosemary to the oven tray. Place them in the oven and cook for approximately 40 to 45 minutes, turning every 15 minutes as Gordon recommends.

10. The roast potatoes are ready when they are golden brown. After removing them from the oven, season with salt and pepper before serving.